Stuffing for a Goose

Name: Stuffing for a Goose
Ingredients: 2 lbs. of onions; Equal quantity of breadcrumbs; 1 lb. of suet chopped finely; Season with sage, salt, and pepper; Season with sage, salt, and pepper; Season with sage, salt, and pepper

From The St. Mungo cookery book, 1904

A traditional stuffing recipe.

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

4984Calories

42 gProtein

221 gCarbs

437 gFat

Full nutrition (33 nutrients)

Calories4984 kcal

Protein42 g

Carbohydrates221 g

Fiber24 g

Sugars50 g

Total Fat437 g

Saturated Fat240 g

Monounsaturated Fat145 g

Polyunsaturated Fat18 g

Cholesterol308 mg

Sodium1453 mg

Potassium1768 mg

Calcium564 mg

Iron12 mg

Magnesium177 mg

Phosphorus643 mg

Zinc5.3 mg

Copper0.9 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C67 mg

Vitamin A0 mcg

Vitamin E7.1 mg

Vitamin K32 mcg

Vitamin B61.5 mg

Vitamin B121.9 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)15 mg

Folate379 mcg

Choline108 mg

Caffeine0 mg

Water839 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 83. The excerpt below is the record exactly as published.

STUFFING FOR A GOOSE. 2 lbs. of onions. Equal quantity of bread- crumbs. i lb. of suet chopped finely. Season with sage, salt, and pepper

Cook this with the app: pantry check, scaling, and the assistant.